Health Experts Caution People To Stop Eating Tilapia

Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. For example, recent studies have shown that eating seafood can decrease the risk of heart attack, stroke, obesity, and hypertension. Seafood also provides essential nutrients for developing infants and children.

Tilapia is the most popular farmed fish in America because of its affordability. But health experts are warning consumers to stay as far away as possible from Tilapia.

Why?

Most Tilapia Is Farmed:

Tilapia is the second most commonly farmed fish in the world. This is largely due to the fish’s hardiness; it can eat just about anything. Good for farmers, bad for consumers. It means they don’t have to spend lots of money on fish food as they would were they raising salmon. Farmers commonly feed the fish chicken and pig poop. The fish are also stuffed with antibiotics and genetically modified to grow faster.

Tilapia Contains Few Nutrients:

Researchers from Wake Forest University School of Medicine released a report on the omega-3 fatty acid content in popular fish. Tilapia scored far lower than most other fish on the list. Omega-3 fatty acids give fish most of their benefits, including Alzheimer’s risk reduction. Tilapia contains a TON of omega-6 fatty acids, which are terrible for you. The quantity of omega-6 in tilapia is higher than a hamburger or bacon.

Tilapia May Cause Cancer:

Tilapia can carry up to 10 times the amount of carcinogens as other fish. This is because of the food the farmers feed the fish – poop, pesticides and industrial-grade chemicals. One toxic chemical researchers have found in the fish is dioxin, which is linked to the development and progression of cancer. What’s more, your body doesn’t actually flush out dioxin for a whopping 7-11 years.

Tilapia Could Cause Alzheimer’s:

One of the omega-6 fatty acids in tilapia goes by the name of arachidonic acid – a compound which significantly increases the type of inflammatory damage that precedes Alzheimer’s. So while eating healthy fish like mackerel, halibut and sardines would reduce your risk of developing Alzheimer’s, this fish actually increases it.

I don’t know about you, but I’ll be thinking twice before I cook up tilapia for dinner. If you found this article helpful, please share with friends and family by clicking the button below!